Classic Croissant
Ingredients
Dough
flour
300 g
milk
75 g
water
75 g
egg
25 g
sugar
35 g
butter
25 g
instant yeast
4 g
salt
1 tsp
Lamination
butter
160 g
Egg Wash
egg yolk
1 piece
milk
15 ml
Instructions
Mix the dough
In a bowl, add all ingredients except the butter and salt. Mix until the dough comes together, then add the butter and salt.
Knead the dough
Knead very well until smooth and elastic.
Refrigerate the dough
Cover and refrigerate at least 6 hours.
Prepare the butter block
Roll the 160 g butter into a soft square (pliable, not melted).
Enclose butter and make double fold
Enclose the butter block in the dough and make a double fold.
Make simple fold
Roll and do a simple fold.
Rest laminated dough
Rest 1 hour in the fridge.
Roll into rectangle
Roll into a large rectangle.
Cut triangles
Cut into 3 logs, then divide each one to have 6 triangles.
Roll croissants
Roll them not very tight.
Proof the croissants
Cover and proof 3+ hours until puffy and jiggly.
Apply egg wash
Brush with egg yolk mixed with a little milk.
Bake the croissants
Bake at 200°C for 4 minutes, then reduce the heat to 180°C and bake about 20 minutes until deeply golden. Do not open the oven while baking.
Original recipe
Storage
Store in an airtight container. Reheat to restore crispiness.
Try Chopa today
Save recipes, plan meals, and manage your groceries — all in one app.